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Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels
Author(s) -
MARQUEZ E.J.,
AHMED E.M.,
WEST R.L.,
JOHNSON D.D.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb07901.x
Subject(s) - food science , emulsion , flavor , chemistry , peanut oil , lipid oxidation , antioxidant , biochemistry , raw material , organic chemistry
Frankfurters were produced at 12, 20 and 29% fat levels using beef fat or 60% substitution with peanut oil. Less emulsion stability, lower smokehouse yield and lower sensory juiciness scores were found as final fat content of beef frankfurters was lowered to 12%. Firmness, darkening of external color, and flavor intensity were enhanced in the low fat product. Frankfurters with 60% fat as peanut oil exhibited comparable emulsion stability and sensory quality parameters with no rancid flavor development over a period of 6 weeks at 4°C. They were as acceptable to sensory panels as the 29% beef fat frankfurters. Substitution of 60% of the beef fat with peanut oil resulted in a product with significantly (P < 0.05) less cholesterol content.